I like to use a fairly flat noodle, such as farfalle, with mushroom sauces. Do try to use one of the varieties of brown mushrooms suggested for a full-bodied flavor.

　　

Ingredients

4 servings

　　10 to 12 ounces farfalle (bowtie pasta)

　　2 tablespoons extra-virgin olive oil

　　2 to 3 garlic cloves, minced

　　10 to 12 ounces cremini, baby bella, or white mushrooms, cleaned and sliced

　　1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese, plus more for topping, optional

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta according to package directions and drain.

　　

Step 2

Meanwhile, heat the oil in a skillet. Add the garlic and sauté over low heat, just until the garlic begins to turn golden, about 1 minute.

　　

Step 3

Add the mushrooms. Cover and cook, stirring occasionally, until they are tender and have released some liquid, about 10 minutes.

　　

Step 4

Combine the pasta with the mushroom mixture in a serving container. Add the Parmesan cheese and toss together. Season with salt and pepper and serve, passing around additional Parmesan cheese for topping, if desired.

　　

Menu

Step 5

Farfalle with Mushrooms (this page)

　　

Step 6

Chickpea and Tomato Salad (page 42)

　　

Step 7

Roasted Italian Vegetables (page 205)

　　

Step 8

or

　　

Step 9

Steamed broccoli or sautéed broccoli rabe

　　

nutrition information

Step 10

Calories: 214

　　

Step 11

Total Fat: 10g

　　

Step 12

Protein: 8g

　　

Step 13

Carbohydrate: 22g

　　

Step 14

Cholesterol: 8mg

　　

Step 15

Sodium: 191mg

　　The Vegetarian 5-Ingredient Gourmet